A blog about the Primal Blueprint diet and lifestyle
Last summer I wrote and received a grant for my kids’ co-op preschool to fund a new program promoting the consumption of fresh fruits and vegetables. The program is called “Try It Day”. Once a week, another parent or I bring in samples of a given fruit or vegetable. The kids all get a chance to try it before snack time. If they try it, or even just lick it, they get a sticker on their chart. I also prepare a one-page handout for all the parents about the fruit or vegetable of that week. I usually include recipes, food facts, and some ideas for activities. So far we’ve done cauliflower, melon, zucchini, and squash. At some point I’m going to post these handouts on the site for those who might be interested.
While researching information for the squash handout I came across an interesting recipe for peanut butter squash ‘brownies’. You can imagine my excitement when I realized these were primal-friendly, grain free, refined sugar free brownies! At first glance, the short ingredient list seemed really strange. There are only 5 ingredients in these flourless brownies and I couldn’t imagine what kind of texture would result. Of course, I had to make them immediately.
These brownies are amazing! The texture is like a wonderfully moist cake or brownie and most of the sweetness comes from the squash. I can’t say this about all my primal treats, but in this case you can feel confident serving these to friends, family, coworkers and children without looking like you’re trying to impose some crazy health-food agenda.
Compared to the original recipe I found, I increased the squash, decreased the honey, and used raw almond butter instead of peanut butter. I used 1/3 cup honey for the whole batch which comes out to just over ½ tablespoon of honey per brownie. However, you could probably get away without adding any honey and maybe just mixing in some coconut, dates, or raisins.
Feel free to get creative with substitutions. Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.
Consider topping with applesauce and/or whipped cream for a delicious dessert.
Ingredients:
1 cup almond butter
¾ cup mashed pumpkin or other squash, canned or steamed
1 egg
1/3 cup honey
1 tsp baking soda
Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. Serves 8.
This blog is about how I cook, how I eat, how I exercise, how I have fun, and my general approach to health and wellness.
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I saw this recipe in my feed and a kind of madness seized me. I ran off to the kitchen, sawed into the pumpkin sitting on my counter and went to town. The brownies are now in my oven, but if the batter is any indication they’re awesome.
Eeek! Elizabeth, I just realized that in my haste to get the post up I typed in “baking powder” instead of “baking soda”. I hope they turn out okay. If not, let me know and I will personally send you a batch!
Hmm, well I did use baking powder but they came out really good anyway. Maybe a little loftier than the ones in your picture. I also added 1 tsp of vanilla.
Oh wow. This is going into my recipe swipe file!
“Try It Day” sounds like a great idea! If I had kids I’d see about getting something like that going in their classes.
MMMM.. I don’t like pumpkin pie but I adore baked pumpkin goodies. These would be great with a cream cheese type frosting. I can’t wait to try this!
REALLY REALLY good!
I just made these. Followed the exact directions with the exception of adding chopped walnuts to the top before baking. Oh, and I needed to bake for about 30-35 minutes. Had I not known I would have never thought there was no flour in them. Next time I think I’ll add in pumpkin spice seasonings for an extra kick.
thanks for the recipe!!
[...] Saturday Baking October 31, 2009 — dilettanteville I actually baked up some goodies this morning. I discovered this recipe on This Primal Life and had to give it a try: Primal Almond Butter Pumpkin Brownies. [...]
These sound wonderful! I might feel inclined to throw some nutmeg in there. Yum!
yum!
These are hot out of the oven. I am munching on one as I type this. DELICIOUS! I can’t believe there’s no flour in this. Based on others’ recommendations, I added some pumpkin pie spice and some chopped walnuts to the top. I also added a sprinkle of salt. This is something a person could bring to the obligatory holiday parties, and no one would be none the wiser and a way us primal folk could get our dessert on. I ran the recipe through a calculator, and a 1/8 square is 20 (gross) carbs.
Almond Butter Pumpkin Brownies
I. Love. You!!!!!!
Anyone know how many net carbs? Yes, I suppose I could figure it out, but it’s a lazy day
I made these with a pecan topping and my whole family loved them. They were so delicious!
[...] had some leftover squash from making stuffed squash last week, so I made almond butter & squash “brownies”, which were really good. I am thinking I should make them next time we have a gathering with my [...]
Wow – thanks for this wonderful recipe. It is really unbelievable that it’s flourless. I baked them in mini-muffin tins: quicker. A bit dry – could have even removed from oven earlier than 20 min. My kids loved them! I baked some of the batter that didn’t fit in my muffin pans in a shallow bread pan and on that, I sprinkled raw pecan halves and some chunks of some 70% cacao dark chocolate I had. Next time will add chocolate/nuts to all of them – great!
Oops – I forgot to mention also that I added a pinch of salt and some pumpking pie spices (cinnamon, nutmeg, allspice, cardemom). I’ve tweeted this and emailed it to family and friends, too!
Hi,
I just came across this site via a link someone posted on mark’s daily apple forum.
I am all over this recipe… only thing I want to double check is the oven temp… I am assuming it’s in American and in Fahrenheit?
I’m going to try this tonight if it’s not still too hot. =)
Wug